Zeke Babins Black Pot Courtbouillon Recipes

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COURT-BOUILLON



Court-Bouillon image

Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 6 quarts

Number Of Ingredients 10

1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole fennel seeds
3 dried bay leaves
1 bottle (750 ml) dry white wine
1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained
2 medium carrots, peeled and sliced into 1/4-inch rounds
1 lemon, washed and sliced into 1/4-inch rounds
2 tablespoons coarse salt

Steps:

  • Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
  • Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.

ZEKE BABIN'S BLACK POT COURTBOUILLON



Zeke Babin's Black Pot Courtbouillon image

Chef John Folse made this on the local news channel here in Baton Rouge, LA and he said that he got the recipe from Zeke Babin of St. Amant who got it from Ms. Sims Leader of White Hall. He described it as a unique version of fish courtbouillon. We really love this dish and so has everyone that's tried it in my extended family.

Provided by chrissuire

Categories     Stew

Time 2h25m

Yield 8-10 serving(s)

Number Of Ingredients 16

12 (5 -7 ounce) catfish fillets
24 shrimp, peeled and deveined (21 count)
1/4 lb butter
2 1/2 cups diced onions
2 cups diced celery
1 cup diced red bell pepper
2 (10 ounce) cans rotel
1/4 cup minced garlic
1 1/2 tablespoons salt
1 1/2 tablespoons black pepper
2 tablespoons granulated garlic
2 tablespoons paprika
6 tablespoons oil-less brown roux
1 cup sliced green onion
1/4 cup minced parsley
1/2 cup hot water

Steps:

  • In a heavy bottomed 12" sauté pan, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Add rotel and cook an additional 3-5 minutes. Remove from heat and set aside.
  • In a 6-quart black iron pot, place 1/3 of sautéed vegetables. Top with four fillets of catfish and eight shrimp. Sprinkle with one third of the salt, pepper, granulated garlic, paprika and flour or roux. Add one third of green onions and parsley. Continue layering and seasoning until all are used up. The top layer of catfish should have a good covering of green onions and parsley.
  • Carefully pour in 1/2 cup hot water to add moisture to bottom.
  • Place pot on low heat and cover tightly. Cook for one hour. Do not uncover during this process. The steaming inside the pot allows the natural juices from the fish to incorporate into the seasonings.
  • After one hour, remove lid and using a rubber spatula, gently separate ingredients from sides of pot, DO NOT STIR! This ensures even liquid distribution in pot. Re-cover and cook one additional hour. The courtbouillon should have a slightly rusty color due to the paprika and the consistency of the liquid should be stew-like. Season to taste with salt and pepper and serve over rice or pasta.
  • Note: The oil-less brown roux is available at your local grocery or may substitute all purpose flour.

THE COURT-BOUILLON



The court-bouillon image

Provided by Craig Claiborne

Categories     dinner, easy, soups and stews, appetizer

Time 40m

Yield About 16 cups

Number Of Ingredients 14

2 or 3 carrots, about 1/3 pound
1 leek, about 1/4 pound
3 ribs celery, about 1/4 pound, trimmed
1 small onion, about 1/4 pound, peeled and chopped
12 tail ends of parsley
1/2 teaspoon dried thyme
1 bay leaf
10 anise seeds
1 clove garlic, peeled
1 sliver lemon peel
Salt to taste if desired
12 peppercorns, lightly crushed
1 cup dry white wine
12 cups water

Steps:

  • Peel carrots and cut into chunks. Put in saucepan.
  • Trim off ends of leek and cut it into 1-inch lengths. Cut celery into 1-inch lengths. Add leeks and celery and onion to pot.
  • Tie parsley tails, thyme and bay leaf into a bundle and add this. Add anise seeds, garlic, lemon peel, salt, peppercorns, wine and water. Bring to boil. Let simmer 20 minutes.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2094 milligrams, Sugar 4 grams

CAJUN COURTBOUILLON RECIPE - (4.3/5)



Cajun Courtbouillon Recipe - (4.3/5) image

Provided by JimMac

Number Of Ingredients 18

4 cups of homemade seafood stock*
2/3 cup of roux
1 cup of onion, chopped
1 stalk of celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 (1 pound 12 ounce) can of whole tomatoes
1 can of Rotel diced tomatoes with green chilies
1 teaspoon of kosher salt
1/4 teaspoon of freshly cracked black pepper
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
2 to 3 pounds of redfish, red snapper, or catfish, cleaned
Kosher salt and freshly cracked black pepper, to taste
Green onion, to garnish
Fresh parsley, to garnish
Hot, cooked rice
Hot pepper sauce, for the table
Lemon wedges

Steps:

  • Instructions Warm the seafood stock and set aside. In a large, heavy, lidded pot, warm up the roux over medium heat, stirring constantly. If you haven't already, add the onion, celery and bell pepper to the roux and cook for about 3-4 minutes or until vegetables have softened. Add the garlic and cook another minute. Using kitchen shears, chop the tomatoes in the can, and add to the roux and veggies. Add the Rotel tomatoes. Simmer, stirring occasionally, for about 30 minutes. Stir in the warmed seafood stock and add the salt, pepper, Cajun seasoning, and bring up to a boil. Reduce heat and simmer for about one hour, or until nicely reduced and thickened. Taste and adjust seasonings. Add the fish to the top of the sauce, sprinkle it with a bit of salt and pepper, cover and simmer for 10 to 15 minutes, or until fish is poached and cooked through. Don't stir! Once the fish is poached through, carefully ladle the courtbouillon into a deep soup bowl, over steaming rice. Add a nice, mixed garden salad, a wedge of lemon, some fresh, hot French bread and always, hot sauce to pass at the table. Cook's Notes: Can substitute 1 (32 ounce) container of commercial seafood stock (like Kitchen Basics), chicken or vegetable broth, or plain water. Substitute your favorite fairly firm, white fish, such as grouper, trout, cod, or tilapia.

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